Creamy Vegetarian Soy Protein Stroganoff with Hearts of Palm
A hearty, meat-free take on the classic stroganoff, featuring rehydrated soy protein and tender hearts of palm bathed in a rich mustard-cream sauce. Budget-friendly and satisfying, it comes together in under an hour for an effortless weeknight dinner.
🛒 Ingredients
8 servings
- 200 g textured soy protein (small pieces)
- 2 garlic cloves, finely chopped
- 1 medium onion, diced
- 3 tablespoons olive oil
- 2 vegetable stock cubes
- ½ cup (125 ml) tomato sauce
- 1 can hearts of palm, drained and sliced (about 400 g)
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- ¾ cup (200 ml) heavy cream
- Fresh parsley, to taste
- Salt and black pepper to taste
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Directions
- 1
Soak the soy protein in warm water for 30 minutes to rehydrate. Drain thoroughly, squeezing out as much liquid as possible.
- 2
Heat olive oil in a large pan over medium heat. Sauté the onion for 3–4 minutes until translucent, then add the garlic and cook for 1 more minute.
- 3
Add the drained soy protein and stir for 2–3 minutes until lightly browned.
- 4
Crumble in the stock cubes, then stir in the tomato sauce, ketchup, and mustard until well combined.
- 5
Add the sliced hearts of palm and simmer on low heat for 5 minutes, allowing the flavors to meld.
- 6
Stir in the cream, season with salt and pepper, scatter fresh parsley on top, and serve immediately over white rice with crispy potato sticks.
💡 Chef's Tip
Swap heavy cream for coconut cream or soy cream to make it fully vegan. A pinch of smoked paprika adds a wonderful depth to the sauce.
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